Refreshing Cucumber Tomato Salad Recipe for Summer Bliss

There’s something refreshing about a Cucumber Tomato Salad that just screams summer. Imagine biting into crisp cucumbers and juicy tomatoes, with a zesty dressing that dances on your taste buds like it’s auditioning for a Broadway show. The aroma wafts through the air, teasing your senses and promising a delightful crunch in every bite. For more inspiration, check out this dinner recipes recipe.

I remember the first time I made this salad for a family barbecue—everyone was skeptical at first. “Just cucumbers and tomatoes?” they thought. But once they took that first bite, their faces transformed from doubt to sheer delight. It quickly became the star of the picnic spread, outshining even Aunt Edna’s famous potato salad.

Every time I make this salad, I get rave reviews from family and friends who can’t believe how simple yet delicious it is.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Cucumbers: Look for firm cucumbers without blemishes for the best crunch; Persian cucumbers are my favorite.

• Ripe Tomatoes: Choose sweet, juicy tomatoes like heirlooms or vine-ripened for maximum flavor.

• Red Onion: Thinly sliced red onion adds a zesty kick; soak in water briefly if you prefer less sharpness.

• Fresh Herbs: Parsley or basil brings vibrant freshness; use whatever you have on hand.

• Olive Oil: A good quality extra virgin olive oil enhances flavor; don’t skimp here!

• Balsamic Vinegar: Adds depth and tang; feel free to substitute with lemon juice for brightness.

• Salt and Pepper: Essential seasonings that elevate all flavors—don’t forget to taste as you go!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Cucumber Tomato Salad

Start by prepping your ingredients: Wash all vegetables thoroughly under cold water to remove any dirt. Pat them dry with a clean kitchen towel so your salad doesn’t turn into a soggy mess.

Chop Your Vegetables: Slice the cucumbers and tomatoes into bite-sized pieces—aim for uniformity so everything looks pretty on the plate! I often leave the skin on the cucumbers for added texture and color.

Add Onions and Herbs: Toss in finely sliced red onion and your choice of fresh herbs, which will add another layer of flavor. Be sure to chop them roughly but not too small; we want some texture!

Mix Up Your Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper until combined. Drizzle this over your chopped veggies like you’re painting a masterpiece.

Toss Everything Together: Use two large spoons to gently toss all ingredients until they’re evenly coated in dressing. Be careful here—not too rough! You’d rather not end up with tomato mush.

Let It Chill (Optional): If you have time, let your salad sit in the fridge for about 10 minutes before serving. This allows flavors to meld together beautifully—though honestly, it’s hard to resist eating it right away!

Now serve this colorful beauty at your next gathering or enjoy it as a light lunch while pretending you’re lounging by the pool (even if you’re really just on your couch). For more inspiration, check out this lunch ideas recipe.

Cucumber Tomato Salad brings together freshness and simplicity in one delightful dish that’s bound to impress anyone who takes a bite! Enjoy!

Perfecting the Cooking Process

Chop cucumbers and tomatoes into bite-sized pieces first, then toss them with dressing to enhance flavors. This ensures every bite captures the perfect balance of zest and crunch.

Add Your Touch

Feel free to swap out ingredients like adding feta cheese or olives for extra flavor. A sprinkle of dill or mint can also elevate your Cucumber Tomato Salad to new heights!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Avoid reheating as this may change the salad’s fresh texture.

It’s funny how my cousin once made this salad for a family barbecue but forgot the cucumbers! We ended up with a tomato salad instead, which was surprisingly tasty, proving even mishaps can lead to delicious discoveries.

FAQ

Can I make Cucumber Tomato Salad ahead of time?

You can prepare this salad a few hours ahead but keep dressing separate until serving.

What type of cucumbers work best for this salad?

English cucumbers are ideal as they have fewer seeds and are less bitter than regular ones.

How can I add protein to my Cucumber Tomato Salad?

Incorporate grilled chicken or chickpeas for a satisfying protein boost without sacrificing freshness.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Cucumber Tomato Salad

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• Author: Jennifer
• Total Time: 10 minutes
• Yield: 6 servings 1x

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Description

Cucumber Tomato Salad is the quintessential summer dish, bursting with vibrant flavors and a refreshing crunch. This simple yet delightful salad combines crisp cucumbers and juicy tomatoes, dressed in a tangy olive oil and balsamic vinaigrette. Perfect for picnics, barbecues, or as a light lunch, it showcases garden-fresh ingredients that elevate any meal. Enjoy this easy-to-make salad that will impress friends and family alike!

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Ingredients

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• 2 cups fresh cucumbers, diced (about 2 medium cucumbers)
• 2 cups ripe tomatoes, diced (about 3 medium tomatoes)
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh parsley or basil, chopped
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

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Instructions

1. Wash and pat dry all vegetables.
2. Dice cucumbers and tomatoes into bite-sized pieces.
3. In a large bowl, combine cucumbers, tomatoes, red onion, and herbs.
4. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
5. Drizzle dressing over the salad and toss gently to coat.
6. Chill in the fridge for about 10 minutes before serving if desired.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 90
• Sugar: 4g
• Sodium: 50mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 1g
• Cholesterol: 0mg